Make as a dip or an adaptive salsa verde to roll through some wholemeal pasta. This simple side is a versatile solution to additive-filled store bought pesto!
Prep Time2 mins
Cooking Time10 mins
2 large bunches of fresh basil
1 clove of garlic
2 tablespoons of Barnes Naturals Apple Cider Vinegar
1 tablespoon of Barnes Naturals Bioactive Manuka
½ cup of toasted pine nuts
1 cup of cashews
3 tbsp extra virgin olive oil
½ lemon/s juice, zest optional
1 pinch of good quality pink or Celtic salt
Place pine nuts in a dry frying pan and gently cook for 3min over medium heat.
Once the pine nuts are toasted to you liking, add them and all other ingredients to the Thermomix/blender/food processor and blitz to your preferred consistency.
Serve with crackers as a dip, or mix through wholemeal pasta and cooked chicken as a simple dinner solution.